Head Chef

PERLE HOTELS LIMITED; Oban; On-site; GBP 40,500 - 49,500; Full time

Benefits offered by this job

£45,000 salary + up to 5% bonus

Share of tips & 10% service charge

Subsidised accommodation

28 days holiday + time off in lieu

Pension scheme & staff benefits

Career progression opportunities

Job summary

PERLE HOTELS LIMITED is seeking a Head Chef for Oban Brasserie in Scotland. The successful candidate will lead a high-performing kitchen team, create seasonal menus celebrating Scottish produce, and manage all kitchen operations and financial controls.

With a salary of £45,000 plus bonuses and subsidies for accommodation, this full-time position also offers various staff benefits, including discounts and opportunities for career progression.

Qualifications

• Proven experience as a Head Chef or Senior Sous Chef.
• Calm and motivating under pressure.
• Passionate about Scottish produce and contemporary cuisine.

Responsibilities

• Recruit, train, and inspire a high-performing kitchen team.
• Create seasonal menus celebrating Scotland's local larder.
• Manage food costs, GP margins, stock, and supplier relationships.

Skills

Leadership

Communication

Creativity

Organised

Commercial awareness

Education

Level 3 Food Hygiene (or equivalent)

Job description

Head Chef – Oban Brasserie

Perle Oban Hotel, Oban, Scotland.

Salary: £45,000 + up to 5% bonus + share of tips & 10% service charge.

Contract: Full-time, permanent.

Accommodation: Subsidised accommodation available.

What We Offer

• £45,000 salary + up to 5% bonus
• Share of tips & 10% service charge
• Subsidised accommodation
• 28 days holiday + time off in lieu (TOIL)
• Pension scheme & staff benefits such as hotel & F&B discounts
• Career progression opportunities within Perle Hotels

What You'll Be Doing

Kitchen Leadership

• Recruit, train, and inspire a high-performing kitchen team
• Lead services with consistency, calmness, and high standards
• Develop future culinary talent through coaching and mentoring

Menu & Creativity

• Create seasonal menus celebrating Scotland's local larder
• Balance creativity with commercial awareness
• Introduce specials, themed menus, and new dining experiences

Operations & Financial Control

• Manage food costs, GP margins, stock, and supplier relationships
• Reduce waste and ensure efficient kitchen operations
• Work closely with hotel management to meet financial targets

Standards & Compliance

• Maintain exceptional food safety, hygiene, and HACCP standards
• Ensure full compliance with allergen, health & safety regulations

Collaboration & Guest Experience

• Work closely with front-of-house to deliver seamless service
• Engage with guests and respond to feedback
• Support wider hotel initiatives and events

Essential

About You

• Proven experience as a Head Chef or Senior Sous Chef
• Strong leadership and communication skills
• Creative, organised, and commercially minded
• Passionate about Scottish produce and contemporary cuisine
• Calm and motivating under pressure
• Level 3 Food Hygiene (or equivalent)

Desirable

• Experience in boutique hotels or quality restaurants
• Knowledge of local suppliers and sustainable sourcing
• Confidence working closely with front-of-house teams